Jenna’s Weekend Food Prep # 6

First, I made these simple and delicious Honey Sweetened Almond Chocolate Chip Granola Bars from one of my favorite blogs, Cookie and Kate. These are no bake granola bars and can be versatile in the ingredients you use. But beware, they can be addicting! Luckily they are made with whole, simple ingredients and are filling for a snack. Check out the recipe at the link below:

Next, I made Simple Salmon Sushi Bowls for my husband and I’s weekly lunch. They consist of white rice, cooked salmon, edamame, shredded carrots, shredded cabbage and Teriyaki sauce. I love the different textures and colors of the bowl, it tastes refreshing and delicious.

Cook the rice, season with salt and let cool.

Prepare the salmon. I used canned salmon (recommend wild caught Alaskan). Place it in a bowl and mix in black pepper, garlic powder and soy sauce to taste.

Cook frozen edamame in a small sauce pan with sesame seeds, salt and olive oil until edamame is cooked through and sesame seeds are slightly toasted; let cool.

Have a bag of shredded carrots, a bag of shredded cabbage and your favorite teriyaki sauce nearby.

Assemble each item in your to go lunch containers as pictured above.

Lastly, I made Crock Pot Chicken Fajitas with brown rice and jalapenos on the side. I love finding recipes that do well in the crock pot; there is very little prep work here. See recipe below: